Pumpkin Spice Donuts (Or Muffins)
- Total Time: 30 mins
- Yield: 24 mini donuts 1x
Description
If you don’t have a mini donut pan, this batter works well as muffins — just be sure to cook them a little longer.
Ingredients
Units
Scale
for the donuts:
- 1 3/4 cup (420 ml) flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 1/3 cup (80 ml) vegetable oil
- 1/2 cup (120 ml) brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 3/4 cup (180 ml) canned pumpkin
- 1/2 cup (120 ml) milk
for coating:
- 1/2 cup (115 g) butter, melted
- 2/3 cup (160 ml) sugar
- 1-2 tbsp (15-30 ml) cinnamon (or more depending on cinnamon love level)
Instructions
- Preheat oven to 350 F. Butter a mini donut pan (or muffin pan if you decide to go that route) and set aside.
- In a bowl, whisk together the flour, baking powder, salt, and spices and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or in just another bowl) whisk together the oil, brown sugar, egg, vanilla, pumpkin, and milk until well combined. Slowly add the flour mixture and stir until just combined, taking care to not over-mix.
- Using a pastry bag or plastic bag, fill each donut cup with the batter. The cups should be fairly full but not overflowing. Bake for 10 minutes or until the donuts spring back when pressed. Turn donuts out onto a wire rack and allow to cool for a few minutes.
- While donuts are cooling, melt butter and combine sugar and cinnamon. Dip desired number of donuts in melted butter, then coat in cinnamon-sugar mixture. Serve immediately.
- Donuts can keep in an airtight container for a day or so. Don’t coat with the topping until ready to serve.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 130
